How to Make Country Gravy Recipe -
How to Make Country Gravy  Recipe
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How to Make Country Gravy
See how to make a savory, sensational, milk-based sausage and bacon gravy. See more
  • READY IN 50 mins

How to Make Country Gravy

Recipe by  

"This is a beautiful example of classic, very old-school American country cooking. There are a lot of variations, and this is my favorite. This goes on fried chicken, country-fried steak, and biscuits."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    50 mins


  1. Melt butter in a large skillet or saucepan over medium heat; cook sausage and bacon in the hot butter, stirring to break the sausage up into small pieces, until sausage is browned and bacon is almost crisp, about 10 minutes. Mix 1/2 cup green onion into sausage mixture and saute until onions are soft, about 3 more minutes.
  2. Stir flour into meat mixture, 1 to 2 tablespoons at a time, until thoroughly combined and mixture is pasty. Cook, stirring often, 2 to 3 minutes to remove raw taste of flour.
  3. Whisk milk into meat mixture, about 1 cup at a time, until combined. Continue to whisk until gravy begins to thicken, about 5 minutes. Turn heat to medium-high, bring gravy to a simmer, and season with a pinch of cayenne pepper, salt, and black pepper. Reduce heat to medium-low.
  4. Continue to simmer gravy until flavors have blended and gravy is thick, 10 to 15 minutes, stirring occasionally. Sprinkle with 1 tablespoon green onion and a pinch of cayenne pepper for garnish.
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Reviews More Reviews

Mar 21, 2014

This was excellent over Chef John's buttermilk biscuits! I already have plans to use this over chicken fried steak too! So delicious! Thanks for sharing Chef John!

Feb 19, 2014

THIS is exactly what I was looking for! There is a dive bar down the road from my home that serves the BEST biscuits & gravy for $4.00 a plate & this comes close to that :) The only way it could be better is if I was having this made & served for me with a Bloody Mary to wash it down....yup, I'm from Wisconsin!


11 Ratings

Mar 08, 2014

I'm from Mississippi, and as we say here in the deep south "Honey hush! This is so good it will make you want to slap your grandma.;)

Jun 19, 2014

Chef John all I have to say is...Yummmmmmmmm. Though I'm out of bacon at the moment *cries* I put extra sausage crumbles in the gravy and man is it good. Tastes almost like how mom used to make gravy, I may end up using the gravy part of this recipe to make tuna gravy or even chip beef and gravy! *squees* :D

May 10, 2014

You had me @ "cook sausage and bacon in the hot butter" How about putting the cayenne in the gravy and maybe some paprika on top for garnish?

May 06, 2014

Thank you, this is wonderful. I have been using packets for years, not anymore. I used this as a base recipe for the gravy. Can't wait to make it the way it reads.

Apr 20, 2014

I made this for my biscuits, I made some changes though. I used Johnsonville Italian sausage (mild), seasoned with 1/2 tsp chilli powder. I left out the onion and cayenne pepper and bacon. My sons don't like onions. They said this was excelent and I agree.I have never made country gravy before. I will use this again.

Mar 29, 2014

This was the first time I ever used Bacon in my Sausage Gravy and it was AWESOME!!!! I left out the onions drained the fat and added 3 extra tablespoons of Wanna Be Butter in it's place. I also omitted the Cayenne Pepper and added a healthy amount of Cajun Seasoning instead... The only word that comes to mind for this recipe is... "AWESOME"!!!!


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  • Calories
  • 362 kcal
  • 18%
  • Carbohydrates
  • 16.7 g
  • 5%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 24.8 g
  • 38%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 17.4 g
  • 35%
  • Sodium
  • 915 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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